3 recipes to have your apple a day the savory way this fall

Autumn is apple season in Georgia, when families flock to the North Georgia mountains for cider days and you-pick farms.

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RECIPES

Pork Tenderloin with Apple-Herb Sauerkraut is meaty and satisfying for a weeknight supper. (Virginia Willis for the AJC)

Pork Tenderloin with Apple-Herb Sauerkraut

Olive oil spray
1 (1-pound) pork tenderloin
½ teaspoon coarse kosher salt, divided
¼ teaspoon freshly ground black pepper, divided
1 onion, halved and sliced lengthwise
1 clove garlic, finely chopped
1 cup sauerkraut, firmly packed
1 apple, cored and cut into eighths
3 bay leaves, preferably fresh

Heat the oven to 400 degrees. Pat the pork tenderloin dry with paper towels. Season the pork on all sides with half the salt and pepper. Heat an ovenproof skillet or casserole over medium-high heat and spray with oil. Add the pork tenderloin and sear on all sides, 3 to 5 minutes total. Set aside.
To the same skillet, adjusting temperature if too hot, add onion and cook until translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Season with remaining salt and pepper. Add the sauerkraut and apples; stir to combine. Return the pork to the skillet. Add the bay leaves.
Transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees, about 20 minutes. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board to rest before carving, about 3 minutes. Slice the pork and return to the top of the vegetables. Serve immediately.

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French Chicken with Apples and Cream is rich and indulgent with chunks of apples bobbing in a cream-enriched jus. (Virginia Willis for the AJC)

French Chicken with Apples and Cream

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4 skinless bone-in chicken thighs
½ teaspoon coarse kosher salt
¼ teaspoon freshly ground black pepper
Olive oil spray
1 firm apple, such as Honeycrisp, cut into 1-inch cubes
1 sweet onion, diced
1 garlic clove, finely chopped
¼ cup apple cider
1 tablespoon Dijon mustard
¼ cup heavy cream
1 tablespoon finely chopped fresh sage, plus sprigs for garnish

Season the chicken pieces on both sides with salt and pepper. Heat a large, straight-sided skillet over medium-high heat and spray with olive oil spray. Place the chicken in, smooth side down (formerly skin side). Sear until golden brown, 3 to 5 minutes. Turn and brown the other side, 2 minutes. Remove to a plate.
To the same skillet, add the onion. Cook until translucent, 3 to 5 minutes. Add garlic and cook until fragrant, 45 to 60 seconds. Add the apple cider, heavy cream, Dijon and sage. Stir to combine and bring to a boil. Return the chicken to the pan.
Cover and reduce the heat to a simmer. Cook, occasionally spooning the sauce over the chicken, until the juices run clear when pierced with the tip of a knife and the internal temperature registers 160 degrees on an instant-read thermometer, about 20 minutes. Transfer the thighs to a shallow platter and spoon the apples over the chicken. Serve immediately with the remaining sauce on the side.

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Grated apple adds flavor and fiber to the Honey-Mustard Glazed Turkey Apple Meatloaf. (Virginia Willis for the AJC)

Honey-Mustard Glazed Turkey Apple Meatloaf

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2 tablespoons coarse-grain mustard
2 tablespoons honey
1 onion, diced
1 stalk celery, diced
1 pound ground 99% fat-free turkey
1 Granny Smith apple, cored and grated
1 tablespoon freshly chopped parsley
1 teaspoon garlic powder
½ teaspoon coarse kosher salt, plus more for seasoning
¼ teaspoon freshly ground black pepper, plus more for seasoning

Heat the oven to 350 degrees. Line a rimmed baking pan with a nonstick silicone baking mat or aluminum foil. Combine the honey and mustard. Set aside.
Place the onion and celery in the glass microwave-safe bowl. Place in the microwave and cook until the onion is clear and translucent, about 3 minutes, depending on the strength of your microwave. Transfer to a large bowl and set aside to cool slightly, about 5 minutes.
Once the vegetables have cooled, add the turkey, apple, parsley, garlic powder and 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine. Place on the prepared baking pan. Shape into one large patty about 1 inch thick. Brush the meat with the honey-mustard mixture to coat the top.
Transfer to the oven and cook until the turkey meatloaf registers 160 degrees when measured with an instant-read thermometer, about 30 minutes. Let the meatloaf rest in a warm spot for a few minutes until the temperature rises to 165 degrees and the juices redistribute. Serve hot.

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